Skip to main content
Main

Rice Croquettes

Rice croquettes are small fried balls made from boiled rice, milk, butter, sugar, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Croquettes

Ingredients

Directions

Make the rice base

  1. Boil the rice in milk for 30 minutes.

  2. Whip in the butter, sugar, and salt into the hot rice.

  3. When slightly cool, add the beaten yolks of the eggs.

  4. If the mixture is too stiff, add a little more milk.

Shape and coat

  1. When cold, roll into small balls.

  2. Dip the balls in beaten eggs, then roll in fine cracker or bread crumbs.

Fry and serve

  1. Fry in a mixture of 1 tablespoon each of butter and lard, turning until both sides are brown.

  2. Serve very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the bulk of the croquette and, cooked in milk, gives a soft, starchy body that holds its shape.
Milk
Cooks with the rice to soften the grains and adds moisture to the mixture.
Butter
Adds richness and flavour to the rice mixture and helps the outside brown during frying.
Eggs
The yolks bind the cooled rice mixture, and the beaten eggs help the crumbs adhere to the balls.
Sugar
Adds sweetness and helps the exterior brown when fried.

The step that matters

Let the rice cool before adding the egg yolks. Hot rice would scramble the beaten yolks instead of blending smoothly, leaving lumps and uneven binding. Cooling slightly first lets the yolks thicken the mixture evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More rice croquettes recipes

with Jelly 5Sweet 4 See all 315 →

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes